For streusel topping ;

½

cup

brown sugar; firmly packed

¼

cup

all-purpose flour

1 ½

tsp

grated lemon peel

½

cup

chopped toasted pecans

1½

Tbs

unsalted butter; melted and cooled

For muffin batter :

1 ½

cup

all-purpose flour

½

cup

brown sugar; firmly packed

¼

cup

sugar; plus

1 ½

tsp

sugar

2

tsp

baking powder

1 ½

tsp

grated lemon peel

1

tsp

ground cinnamon

¼

tsp

salt

½

cup

milk

½

cup

unsalted butter; melted and cooled

1

medium

egg

¾

cup

fresh blackberries

¾

cup

fresh raspberries

For streusel:

1

Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.

For batter:

1

Preheat oven to 175°C. Grease 12-cup muffin tin or line with paper baking cups.

2

Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl.

3

Make well in centre. Add milk, butter and egg to well and mix until smooth. Fold in berries.

4

Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaped tablespoon streusel.

5

Bake muffins until tester comes out clean, 20 to 25 minutes.

6

Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.